Sunday, January 15, 2006

Back to your roots - Pork with Roots

This post is part of Some Pig Blogging Weekend, a little event started by Kate Hill's French Kitchen Adventures in order to celebrate San Antonio Abate, whose feast day is January 17. Pretty cool!

I like pork a great deal. Mostly, I just fry up a nice cutlet, which goes with so many things, but it's nice to do a different sort of dish once in a while. This one is very healthy - nice for January, when I'm sure more people than me are trying to get into good habits - and surprisingly tasty. I say surprisingly, because I know the ingredient list doesn't look all that great. But do try it! It's so good!

Use thinly cut pork if you can - that will be more tender in this dish, since it's not simmered for very long.

Pork with Roots
serves 2

250-300 g lean pork, no bones
2 medium carrots
200 g swede (rutabaga)
100 g celeriac
1 turnip
1 yellow onion
1 bouillon cube
200 ml water
2 tbsp balsamic vinegar
dried thyme, oregano and tarragon, a pinch of each
freshly ground pepper
2 tsp runny honey
olive oil

Cut the carrots into thick coins. Dice the swede (rutabaga) and turnip into 1 cm dice, and the celeriac into tiny dice. (0.5 cm)

Cut the onion into wedges, and the meat into bite-sized pieces.

Heat up a little bit of olive oil in a large pot. Brown the meat. Add the carrot, swede (rutabaga), turnip and onion, and give it a good stir. Add the bouillon cube, the water and the balsamic vinegar. Add the dried herbs - a good pinch of each.

Bring to a boil, cover with a lid and lower heat. Let it simmer for 30 minutes, or until all the vegetables are soft. Season to taste with runny honey and freshly ground pepper. I use a pepper mix with white pepper, black pepper and pink peppercorns. You might want to add a touch more vinegar.

Serve with brown rice, or just with bread. Delicious!


Kate Hill said...

Hi Anne and thanks for the Showing your roots. I love the "season with runny honey and black pepper" instructions! for more porcine inspiration check us out at the
site on the 17th. Merci!

GastroChick said...

Nice recipe Anne, Pork is such a great meat with root vegetables

Ivonne said...

I've never tried a similar dish. Thanks for the recipe, Ann. Great photo!

Sasha said...

This sounds like lovely cold weather sustenance. Thank you for sharing!